Salata batatis

Wash the potatoes thoroughly, then place them in a large pot and cover with cold salted water. Bring to a boil over high heat and cook until tender when pierced with a fork, about 20-25 minutes.

Drain the potatoes and allow them to cool until they are comfortable to handle. Peel the potatoes and cut them into bite-sized cubes or thick slices.

While the potatoes cool, finely mince the garlic cloves and thinly slice the green onions, including both the white and green parts.

Finely chop the fresh parsley and mint leaves, discarding any tough stems. Set the herbs aside.

In a small bowl, whisk together the olive oil, fresh lemon juice, minced garlic, salt, and pepper until well combined to form the vinaigrette.

Place the cubed potatoes in a large mixing bowl and add the green onions, parsley, and mint. Pour the vinaigrette over the mixture and toss gently to coat everything evenly without breaking the potatoes.

Taste the salad and adjust seasoning with additional salt, pepper, or lemon juice as needed. Cover and refrigerate the salad for at least 30 minutes to allow the flavors to meld.

Remove the salad from the refrigerator, give it a gentle stir, and serve cold or at room temperature as a side dish.